= SCALLOPS =

Get a good pan going over high heat and add enough butter to cover the bottom of the pan (probably 3 or 4 Tablespoons). Once the butter is seething and starting to brown a bit, gently set your scallops in. Make sure they aren’t touching each other.

Leave them alone for about 3-4 minutes and then flip

Cook them for the same amount of time on the other side and they are done! If they are cooked properly, they will be very juicy.

= PASTA =
Mix your salt and flour and make a big well on the counter. Now my math-inclined readers may notice that the recipe above only adds up to 5 yolks, but my photo below has 6 yolks. That’s because my eggs were a bit smaller than normal, so I threw in an extra one

Keep working and eventually you will get a nice firm ball of dough. Now for the work part. You will need to knead this for about 15 minutes and I’m not going to lie, it is not as easy as kneading bread. The dough is pretty stiff. If it isn’t holding together, add a few drops of water.

You shouldn’t need to add a lot of flour to this, but if it is sticking to your counter you may need to use some.

The technique I use is to push the ball down with the palm of my hand, fold it over, turn it 90 degrees, and do the whole thing all over again

Eventually you will have a firm stiff dough. Cover this with a cloth or plastic wrap and let it rest for 30 minutes. You could also refrigerate at this point for 24 hours or so.

Then it is time to roll. Assuming you don’t have a pasta press, get out your largest rolling pin and work slowly. It took me probably 5-10 minutes to get this nice 2 foot by 1 foot rectangle. Try to get it as thin as possible. It is definitely hard to impossible to get it as thin as a pasta press can

I turned my dough the other way and floured it pretty heavily to keep the dough from sticking to itself

Then you just roll this up tightly and slice it as thin or thick as you would like. Use the sharpest knife you have to cut so the dough doesn’t press down and cuts smoothly.

Once it is all cut, toss it lightly to separate all the strands.

At this point you can let this hang to dry and freeze it in a plastic bag, or you can cook it right away in boiling salted water

This stuff cooks quickly. Just about 4 minutes in boiling salted water.

When the pasta floats, I pulled it out and tossed it in a few tablespoons of melted butter I had in another pan

Add Pinot Gris & let pasta soaks the wine

After that, I just shaved some truffle and Parm right on top